Gumbo Z'Herbes by Mrs. A. J. Boudreaux. Lafayette, La.

A hearty Louisiana-style pot of salt meat simmered until tender, then enriched with blended spinach and mustard greens, onion, garlic, pepper, and chopped cooked ham.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Rinse salt pork in cold water and cut into 1-inch cubes, after trimming off some of the fat.

Step 2

Place in a large saucepan and add cold water to 2 inches above meat. Bring to a boil and simmer until tender.

Step 3

Cook frozen greens as directed on package. Cool.

Step 4

Mix in blender the cooled greens, their cooking liquid, the onion, garlic, and bell pepper.

Step 5

Combine with ham and add to salt meat broth; add chopped cabbage if desired, and simmer for about 20-30 minutes.